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Southwest Tofu Scramble – Healthyish Foods

Southwest Tofu Scramble

Start your day with this delicious southwest tofu scramble recipe. It’s so flavorful you’ll never know its completely plant-based.
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  • 1 tablespoon butter, Earth Balance
  • 8 ounces super firm tofu, drain off the liquid and press out the moisture using a paper towel
  • cup onion , diced
  • 1 teaspoon turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  • ¼ teaspoon dry mustard
  • ¼ teaspoon black pepper
  • 1 can ranchero chili beans , 15 ounce can, rinsed and drained

Optional toppings

  • ½ cup halved cherry tomatoes
  • 2 tablespoons jalapeno, sliced or minced small
  • ½ avocado, peeled, pitted and sliced
  • 2 tablespoons cilantro, roughly chopped
  • 3 corn tortillas , warmed


  • 9 inch cast-iron skillet


  • Heat a cast iron skillet over medium heat.
  • Gently spray it with cooking spray and add one tablespoon vegan butter.
  • Add the prepared super firm tofu and break it up like you would break up using a spatula. Should resemble ground beef.
  • Once the tofu is broken up, add the spices and diced onions. Spices include, turmeric, dry mustard, onion powder, garlic powder, cumin, salt and pepper.
  • Saute everything together until the tofu begins to get slightly crispy and the onions are soft.
  • Next, you’ll rinse and drain the beans and add them to the skillet with the tofu scramble.
  • Toss everything together until the beans are heated through.
  • Remove the cast iron from the heat and top everything with your favorite garnishes.


Serving: 1serving, Calories: 112kcal, Carbohydrates: 5g, Protein: 7g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 426mg, Potassium: 61mg, Fiber: 1g, Sugar: 1g, Vitamin A: 120IU, Vitamin C: 2mg, Calcium: 106mg, Iron: 1mg